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vegan soup beans

Vegan Soup Beans

  • Author: Chuck Underwood
  • Prep Time: 15 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 15 minutes
  • Yield: 13 servings 1x
  • Category: Beans and Legumes
  • Cuisine: American


My recipe for real, down-home, simmer all day, Kentucky-style soup beans - made for vegans of course. Just add cornbread 🙂


  • 16 oz dried pinto beans (1 lb bag)
  • 1 diced onion
  • 3 cloves minced garlic
  • 4 cups water
  • 4 cups low sodium vegetable broth
  • 1 tsp onion powder
  • 1/2 tsp ground cumin
  • 1 tsp liquid smoke (or smoked paprika)
  • 3/4 tsp salt
  • black pepper to taste


  1. Pick over beans removing any twigs, deformed beans, dirt, etc.   Rinse well and then place in a large pot and add just enough water to cover.  Let soak overnight.
  2. The next day, drain beans, rinse well, and return to pot
  3. Add onion, garlic, water, broth, and all the seasoning EXCEPT the salt
  4. Bring to a boil, reduce heat to a simmer, and cover
  5. Check beans every hour to ensure there's plenty of liquid
  6. Beans should be tender in 3-4 hours
  7. Season with salt and pepper
  8. Stir and serve.....  preferably with a big ‘ole hunk of vegan cornbread and a Loretta Lynn CD playing in the background ?  

Keywords: soup beans